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6 Medium to Large Russet Potatoes
4 Cups Dill Pickle Brine (this is the juice Dill Pickles come in)
2 teaspoons Fresh Dill Weed (diced)
1 Clove Garlic (minced)
1 teaspoon Pickling Spices
3 teaspoons Dried Dill Weed
1 teaspoon Crushed Ground Black Pepper Corn
3 teaspoon Crushed Sea Salt
1/2 teaspoon Garlic Powder
Olive Oil Cooking Spray
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1st Keep
 johnnygrizz
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